BA 3344 - Quantity Food Production Management

1 Course Unit(s)
The study and application of techniques, standards, and principles of quantity food production and service. Management principles in planning, organizing, staffing, and coordinating the kitchen are experienced through a series of dinners catered by students in the curriculum.

General Education Requirement(s):
Prerequisite(s): Permission of Instructor
Corequisite(s): None
Pre/Corequisite(s): None